A couple of weeks ago, I was incredibly sick. My throat felt like sandpaper and I could barely breathe out of my nose. I despise being sick and I was desperate for some relief. This soup was awesome. The butter, egg and cheese make sure this coats your whole mouth and throat. The cream helps fill you up when it’s impossible to keep heavier foods down. Alternate between bowls of this and whiskey with honey and lemon and you will be back on your feet in no time!
- 1 stick of butter
- 2 cloves of garlic, sliced
- ½ onion, chopped
- 1 ½ lbs shredded chicken
- 1 cup heavy cream
- 14.5 oz petite diced tomatoes with juice
- 32 oz chicken stock
- 1 egg
- ¼ cup grated parmesan cheese
- Dried basil
- Salt and pepper
- Sauté the garlic and onion in butter on medium heat until translucent, approximately 5 minutes.
- Add the cooked chicken, heavy cream and tomatoes to the pot and let simmer for 5 minutes.
- Add the stock and simmer on medium heat for 20 minutes.
- Combine the egg and parmesan cheese in a small bowl.
- Remove the soup from the stove and wait 5 minutes. If the soup is too hot, you will end up with scrambled eggs in your soup when attempt the next step. So, wait for it to cool down a bit.
- Slowly drizzle in the egg mixture while stirring the soup.
- Season to taste with salt, pepper and dried basil.
Gather up:
- 1 stick of butter
- 2 cloves of garlic, sliced
- ½ onion, chopped
- 1 ½ lbs shredded chicken
- 1 cup heavy cream
- 14.5 oz petite diced tomatoes with juice
- 32 oz chicken stock
- 1 egg
- ¼ cup grated parmesan cheese
- Dried basil
- Salt and pepper
Set out all of your ingredients.
Sauté the garlic and onion in butter on medium heat until translucent, approximately 5 minutes.
Add the cooked chicken, heavy cream and tomatoes to the pot and let simmer for 5 minutes. You want to marry all the flavors in the pot for a little bit before you dilute the mixture with stock.
Add the stock and simmer on medium heat for 20 minutes.
Combine the egg and parmesan cheese in a small bowl.
Remove the soup from the stove and wait 5 minutes. If the soup is too hot, you will end up with scrambled eggs in your soup when attempt the next step. So, wait for it to cool down a bit.
Slowly drizzle in the egg mixture while stirring the soup. I learned this from Giada’s Italian Wedding Soup recipe. It adds a nice thickness to any soup.
Season to taste with salt, pepper and dried basil.
This recipe looks delicious!!! Can’t wait to try it. I love creamy recipes.
Thanks, Kelly!! I can’t wait for you to try it! 😀
Oh, this recipe comes at the perfect time. I’ve been sick for the past week, and I have zero appetite. Well, I had zero appetite, until I saw this and I’m making it ASAP!
Ha ha ha! Thanks, Rachel! I’m so tired of being sick this year. Nearly everyone I know is battling some kind of cold or flu. Feel better soon!! 🙂
So I made this tonight….it was AMAZING!!!!
Oh, Rachel! This means so much to me! I’m so glad you enjoyed it!! 😀
Tekesha, this looks fabulous! I didn’t even have breakfast yet, and now I’m craving this soup. I love the trick about adding egg for a thicker texture. I hope you are feeling better now!
That is hysterical! I said to myself “If Andrea sees this, she’s going to love it!” Ha ha ha. You have to start doing it with your Italian Wedding Soup. I am indeed finally better 😀
I love that! OK, so I’m a bit predictable, LOL!